ndubu
11-07-2000, 05:42 AM
Great on bread, rolls, etc. in place of butter, very, very low in points! It's festive looking on the table.
Roasted Red Pepper Spread
On the grill roast:
3 large red sweet peppers
1 small vidalia onion
3 cloves of garlic (in a foil packet)
Place the grilled peppers on a plate in a plastic bag (to help separate the skin from the meat). Pull the skin off the peppers, the onion and the garlic. Pat the peppers dry with a paper towel.
Puree all roasted veggies with two sprigs fresh rosemary (stem removed). Stir in 2 t. olive oil, 1 t. fresh lemon juice (or 1 t. balsamic vinegar), add salt and freshly ground black pepper to taste.
Optionally add 1 T. grated parmesan cheese.
Best made at least 24 hours ahead.
For serving put in little bowls (1/2 c. capacity) and place at every other place setting for sharing.
For details on roasting peppers without using a BBQ grill, see the post: Ghis' French Recipes - peppers 0 points from 10-09-00.
Roasted Red Pepper Spread
On the grill roast:
3 large red sweet peppers
1 small vidalia onion
3 cloves of garlic (in a foil packet)
Place the grilled peppers on a plate in a plastic bag (to help separate the skin from the meat). Pull the skin off the peppers, the onion and the garlic. Pat the peppers dry with a paper towel.
Puree all roasted veggies with two sprigs fresh rosemary (stem removed). Stir in 2 t. olive oil, 1 t. fresh lemon juice (or 1 t. balsamic vinegar), add salt and freshly ground black pepper to taste.
Optionally add 1 T. grated parmesan cheese.
Best made at least 24 hours ahead.
For serving put in little bowls (1/2 c. capacity) and place at every other place setting for sharing.
For details on roasting peppers without using a BBQ grill, see the post: Ghis' French Recipes - peppers 0 points from 10-09-00.